Recipe Potato and Chorizo Tacos

Ingredients

• 1 pound waxy potatoes
• 1/2 pound chorizo
• 1/2 medium white onion
• 1 bunch of spring onions
• Salsa Verde
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 16 corn tortillas (taqueria size, the small tortillas)

Instructions

1. 1

   TACO FILLING

2. 2

   Remove the outer membrane from the chorizo

3. 3

   Peel the potatoes

4. 4

   Chop the potatoes into 1/4" pieces

5. 5

   Finely chop the onion

6. 6

   Heat 4 tablespoons of cooking oil in a frying pan over medium-high heat

7. 7

   Add the chopped potatoes to your pan and stir to coat the potatoes with oil

8. 8

   Add the salt and pepper and stir again

9. 9

   Cook the potatoes for 3 minutes then add the chopped white onion

10. 10

    Cook the onions and potatoes together for 5 minutes

11. 11

    Add the chorizo and stir to incorporate

12. 12

    Cook the potato, onion chorizo mixture for 10 minutes

13. 13

    (The filling is ready to eat when the chorizo has rendered all of its fat and is just starting to get crispy.)

14. 14

    Adjust the salt if needed

15. 15

    SERVING

16. 16

    Chop the spring onions

17. 17

    Warm the tortillas on a comal

18. 18

    Put 1 tablespoon of filling on each tortilla

19. 19

    Garnish with the chopped spring onions and a spoonful of salsa

20. 20

    Serve 4 tacos per person